Alaskan halibut with carrot purée, asparagus, and pistou from The A.O.C. Cookbook (page 103) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on April 07, 2026

    So much oil! It was ok but nothing that special.

  • tara_hvr1bz on April 06, 2026

    One of my favorite halibut go to dishes.

  • bktravels on January 21, 2022

    One of my favorite recipes. I have made this as written, but we've also deconstructed it and made just the carrot puree with asparagus and pistou. We've substituted haricots verts for the asparagus which was delicious. I made the carrot puree without the other vegetables to serve at a dinner celebrating a friend in chemo who could only eat bland food. Even plain, it was a huge hit. Goin's recipes are complex but always worth the effort. With a little planning you can execute just part of a recipe to serve with other dishes

  • peaceoutdesign on January 05, 2022

    I like all aspects of this, lots of colorful in flavor and presentation. I didn't use creme fraiche but reading other comments, it probably would have just added more to the dish.

  • smccandless on September 12, 2021

    Crowd pleasing favorite. Combo is excellent. Due to aborted dinner plans I froze the carrot puree. The defrosted/reheated dish was like-freshly-prepared.

  • julesamomof2 on July 20, 2020

    Excellent treatment for expensive halibut. The recipe uses an almost unreal amount of olive oil and as written dirties several pots and pans but the end result is well worth the effort.

  • bwhip on April 28, 2018

    This was a wonderful spring dish. The carrot puree was silky and delicious. My wife couldn't believe the ingredients in the puree were so simple, because the flavor was so great. The whole combination was just excellent. Prep was relatively simple, too.

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